Instant leisure dried bean curd with yogurt flavor and preparation method thereof

Abstract

The invention discloses an instant leisure dried bean curd with a yogurt flavor and a processing method thereof. The instant leisure dried bean curd is prepared from, by weight, 100-120 parts of whitespirit, 200-240 parts of water, 8-15 parts of a nutritional additive, 10-40 parts of yogurt, 1-10 parts of a sweetening agent, 1-3 parts of salt, 0.1-0.5 part of a sour agent, 10-20 parts of a coloring agent and 0.05-0.08 part of a preservative. The dried bean curd prepared by the method belongs to acidic food, and the defect that a low-acidity instant dried bean curd processing technology can only adopt high-temperature sterilization is overcome. The processing method adopts a blast soaking seasoning technology for replacing a traditional bittern stewing technology, not only is the purpose of seasoning achieved, but also denaturation of soybean protein at the high temperature is avoided, and the obtained dried bean curd has a fine mouthfeel and good texture.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a yoghurt-flavored ready-to-eat leisure dried tofu and a preparation method thereof. Background technique [0002] Soybean is a high-quality vegetable protein resource rich in phenols and lipids, and is one of the most important food raw materials; 90% of soybean protein in the market is consumed in the form of tofu products. However, tofu has a high water content, Rich in nutrients, it is easy for microorganisms to multiply and cause corruption. Even under refrigerated conditions, the shelf life is only 2-3 days, which seriously restricts the market circulation of tofu and the development of soybean product processing enterprises; at present, the shelf life can be extended 1. The deep-processed tofu products that are convenient for storage and transportation mainly include fermented bean curd and instant dried tofu products. However, fermented bean curd products have high salt con...

AI Technical Summary

Problems solved by technology

[0003] The common method of processing white dry raw materials into ready-to-eat dried tofu is stewed seasoning, air-dried, vacuum-packed, and subjected to high-temperature sterilization to obtain the finished product. Excessive denaturation of soybean protein due to high temperature causes serious loss of aroma molecules, resulting in weak aroma and rough taste of instant dried tofu; in addition, the current taste of instant dried tofu is mainly salty and spicy, which is difficult to meet a wide range of market demands